Food Allergens Transformed into Tolerogens

Borel, Yves; Fritsché, Rodolphe; Borel, Halina; Dahlgren, U.; Dahlman-Höglund, Anna; Telemo, Esbjörn; Hanson, Lars Å.

doi:10.1159/000236998

Cited by 8 publications

(2 citation statements)

References 10 publications

(15 reference statements)

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“…It should be highly nutritious with adequate bioavailability and have low allergenicity (Exl, 2001). Tolerogens, usually contains proteins and peptides in the range of 3000–10 000 Da (Borel et al. , 1995; Peyquet et al.…”

Section: Sensory Analysismentioning

confidence: 99%

Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis

Wróblewska¹,

Karamać

Amarowicz

et al. 2004

Int J of Food Sci Tech

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Commercial whey protein concentrate (WPC) was hydrolysed with either Alcalase 2.4 FG (Novo Nordisk), or papain (Sigma) (in one-step process) or with two enzymes (in two-step process) to determine the changes in the immunoreactivity of a-lactalbumin and b-lactoglobulin. Enzymatic hydrolysis of WPC was performed by pH-stat method. Hydrolysates were analysed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis, immunoblotting and size-exclusion chromatography (SE-HPLC). Immunoreactive properties of peptide fractions separated from the hydrolysates by fast protein liquid chromatography (FPLC) were determined using dot-immunobinding and enzyme-linked immunosorbent assay (ELISA) methods. Finally the sensory analysis was used to confirm organoleptic changes resulting from the application of different enzymes. The Ôtwo-stepÕ process was observed to be the most effective however allergenic epitopes were still present, as it was found by ELISA with anti-a-la and anti-b-lg antibodies. The addition of papain as the second enzyme in the hydrolysis process contributed to the improvement of the sensory properties of WPC hydrolysate as compared with the Alcalase hydrolysate. Alcalase-papain partially hydrolysated WPC can be found a promising base for production of the tolerogenic formula.

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Section: Sensory Analysismentioning

confidence: 99%

Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis

Wróblewska¹,

Karamać

Amarowicz

et al. 2004

Int J of Food Sci Tech

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“…It remains to be seen if induction of Ag-specific B-cell tolerance by tolerogens other than intact immunoglobulin [20] can be prevented by interfering with Fc-signalling (thus implicating end-product Ab in classical toler-ance induction). Food allergens can be made into tolerogens by coupling allergen to intact immunoglobulin [21].…”

Section: What Are Some Examples Of Co-inhibitors?mentioning

confidence: 99%

Co‐Stimulation and Co‐Inhibition: Equal Partners in Regulation

Sinclair

Anderson

1996

Scand J Immunol

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Specific immune responses are controlled by two counterbalancing mechanisms-co-stimulation and co-inhibition. Antigen receptors determine specificity, activate co-stimulation and/or co-inhibition, and interact with these co-stimulatory/co-inhibitory mechanisms to dictate the direction of the immune response, either positive or negative. Co-stimulatory or co-inhibitory ligands interact with their specific receptors and may indicate the context in which antigen is perceived by lymphocytes. Ligation of antigen receptors may activate only co-stimulatory or co-inhibitory mechanisms, and thus may influence secondarily the direction of the immune response. Furthermore, the activity of a given co-stimulator or co-inhibitory receptor is modified depending on signalling via the antigen receptor. If neither co-stimulators nor co-inhibitors are present, lymphocytes, activated in response to antigen receptor signalling, produce low levels of effector elements and then revert to inactivity. Co-inhibitors are defective in autoimmune disease.

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Induktion der oralen Toleranz bei Kindern mit Kuhmilchallergie

Belli

Eigenmann

2003

Monatsschr Kinderheilkd

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Food Allergens Transformed into Tolerogens

Cited by 8 publications

References 10 publications

Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis

Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis

Co‐Stimulation and Co‐Inhibition: Equal Partners in Regulation

Induktion der oralen Toleranz bei Kindern mit Kuhmilchallergie

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